Garlic — hate it or love it? Scientific evidence supports the idea that we should all eat lots of it. Garlic apparently has a molecular mechanism that may offer some true health benefits. The Weizmann Institute of Science in Rehovot, Israel, conducted studies proving that allicin, the main biologically active component in garlic, is a natural antimicrobial drug. Antimicrobial means it kills microorganisms or inhibits their growth. For instance, an antibacterial drug would knock down bacteria while an antifungal drug would go after fungi. The study also suggests that garlic might prevent the production of artery clogging cholesterol.

The whole garlic bulb is called a head, and each individual section of the head is called a clove. To easily peel cloves of garlic, trim off the ends and drop into boiling water for 10 or 15 seconds. Immediately plunge into ice cold water and drain and the peels will slip right off. If the cloves are to be minced, trim off the ends and crush with the flat side of a large knife or the bottom of a heavy saucepan. The peels can then be easily removed and the remaining garlic can either be minced or put through a garlic press. If there are any green sprouts in the center of a clove, remove it as this bit tends to be slightly bitter.

A small clove of garlic will yield about 1/2 tsp. after mincing, while a medium clove gives up about 1 tsp. A large clove measures about 2 tsp. when minced and an extra large will measure about 1 Tbsp.

Roasted garlic

Cut a very thin slice from the top (pointy end) of a whole head of garlic. Place garlic on a square of aluminum foil cut side up and drizzle with 1 Tbsp. olive oil. Seal foil tightly and bake at 400 F for 1 hour or until garlic is very soft (it will be the consistency of toothpaste). Roasting the garlic yields a sweet, nutty flavor. Uses: Add to mashed potatoes, soups, pasta sauces, mayonnaise, etc. (Rip: I do several heads of garlic at a time. Wrap tightly and freeze up to 3 months.)

Roasted garlic vinaigrette

• 1 head roasted garlic (see above)
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup white wine vinegar
• 1 Tbsp. Dijon mustard
• 1/2 cup extra virgin olive oil

Squeeze pulp from garlic into work bowl of food processor. Add salt, pepper, vinegar and Dijon. Process until smooth, scraping sides down as needed. With processor running, add olive oil in a slow stream. Transfer to a covered container and store in refrigerator. Yield: about 3/4 cup.

Eggless Caesar salad dressing

• 2 heaping Tbsp. reduced fat mayonnaise
• 1 clove garlic, peeled and minced
• 1-1/2 Tbsp. fresh lemon juice
• 1/2 tsp. grated lemon zest
• 1 tsp. Worcestershire sauce
• 1/2 tsp. Dijon mustard
• 1/2 tsp. anchovy paste (can omit if you don’t care for it)
• 1/4 tsp. freshly ground black pepper
• 1-1/2 Tbsp. extra virgin olive oil
• 1/4 cup finely grated Parmesan cheese

Combine mayo, garlic, lemon juice, lemon zest, Worcestershire, Dijon, and anchovy paste and black pepper; whisk until smooth. Slowly add olive oil, whisking again. Stir in Parmesan. Yield: enough for 6 servings of salad.

Cheesy garlic soup

• 26 cloves of garlic
• 2 Tbsp. extra virgin olive oil
• Salt and freshly ground black pepper
• 2 Tbsp. butter
• 2-1/4 cups sliced onions
• 1-1/2 tsp. chopped fresh thyme
• 18 clove garlic, peeled
• 3-1/2 cups reduced sodium chicken stock
• 1/2 cup whipping cream
• 1/2 cup finely grated Parmesan cheese
• 4 lemon wedges

Place the 26 garlic cloves in a small glass baking dish and drizzle with 2 Tbsp. olive oil; sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake in a preheated 350 F oven for 40-45 minutes or until garlic is golden brown and tender. Cool. Squeeze garlic into a small bowl. Set aside.

Melt butter in a Dutch oven set over medium-high heat. Add onions and thyme; cook 5-6 minutes or until onions are translucent. Add roasted garlic plus the 18 raw garlic cloves; cook 3 minutes. Add chicken stock; cover and simmer 20-25 minutes or until the raw garlic cloves are very tender. Working in batches, puree soup in processor or blender until smooth. Return soup to pan; add cream and heat through being careful not to let it boil. Season to taste with salt and pepper.*

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Yield: 4 servings.

*Can be prepared to this point up to 1 day ahead. Cover and refrigerate. Warm gently over medium heat.

Chicken with creamy dijon sauce

• 4 boneless skinless chicken breast halves
• Salt and freshly ground black pepper
• 2 Tbsp. extra virgin olive oil
• 5 Tbsp. butter, divided use
• 1 medium onion, peeled and diced
• 1 lb. crimini mushrooms, wiped clean and sliced
• 8 cloves garlic, peeled and minced
• 1 cup dry Marsala wine
• 1 cup reduced fat sour cream
• 2 Tbsp. Dijon mustard
• 12 oz. fettuccine, cooked according to package directions
• 2 Tbsp. chopped fresh parsley

Cut chicken into 2 by 1-inch strips and season with salt and pepper. Place olive oil and 3 Tbsp. of the butter in a large skillet set over medium high heat. Cook chicken pieces on all sides until brown. Using a slotted spoon, remove chicken pieces from pan and reserve. To the same skillet, add remaining 2 Tbsp. of butter with the onions and mushrooms and sauté 5-6 minutes or until tender. Add garlic and sauté 1 minute stirring constantly. Reduce heat to low; add Marsala, sour cream and Dijon, stirring until blended. Add browned chicken pieces back to the pan and cover. Simmer over low heat until chicken is cooked through. Serve over fettuccine and garnish with chopped parsley. Yield: 4-6 servings.

Lemony baked shrimp with garlic and shrimp

• 1 cup uncooked white or brown rice, prepared according to package directions
• 1/2 tsp. salt, divided use
• 1/8 tsp. freshly ground black pepper
• 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 10 sundried tomatoes (not oil packed), cut into slivers
• 6 Tbsp. unsalted butter
• 8 cloves garlic, peeled and chopped
• 1-1/3 cups dry white wine
• 3 Tbsp. fresh lemon juice
• 3 tsp. fresh lemon zest
• 3 tsp. cornstarch
• 1 lb. fresh or frozen medium shrimp, shelled and deveined (thaw if using frozen)
• 4 Tbsp. panko
• 1 Tbsp. melted butter
• 1/4 tsp. Old Bay seasoning
• 1 Tbsp. chopped fresh parsley

Combine rice, 1/4 tsp. salt, pepper, spinach and sundried tomatoes in a small bowl. Divide mixture between 4 individual gratin dishes (10-12 oz. each) coated with non stick spray. Set aside.

Melt butter in medium saucepan over medium heat. Add garlic; cook and stir 2 minutes. Meanwhile, whisk wine, lemon juice, lemon zest and cornstarch together in a small bowl. Add to butter/garlic mixture in pan and cook 3-4 minutes or until thickened and bubbly. Stir in shrimp and the remaining 1/4 tsp. salt. Remove from heat.

Spoon shrimp and sauce evenly over each of the 4 gratin dishes on top of the rice/spinach mixture. Set aside.

In a small bowl combine panko with melted butter and Old Bay seasoning. Sprinkle evenly over the shrimp and bake in a preheated 375°F oven for 15 to 20 minutes or until shrimp are cooked through. Remove from oven and sprinkle with chopped parsley. Yield: 4 servings.